Frank Lloyd Wright's Taliesin West studio also included a fully functional farm.

Our weekly serving of off-the-menu items—a few popular favorites from the week as well as a few morsels that may have slipped your notice.


Dining with Frank Lloyd Wright
In celebration of Frank Lloyd Wright’s 150th birthday, here’s a look at how “the greatest American architect of all time,” addressed questions of food security and sustainability in his living architectural practice and farm at Taliesin West.


The Miracle of the Fishes
In Brazil, researchers are exploring a new application for a byproduct of the fish industry—tilapia skins. Doctors find that the fish skins can be used to help heal the wounds of burn victims.

The Road to Commercializing Lab-Grown Meat
The Good Food Institute published a critical report outlining a roadmap for the commercialization of lab grown meat, or Clean Meat. As the report notes, “Clean meat will likely fnd an early market entry point as a high-value ingredient in products that are predominantly plant-based.”

The Story Behind the Space Age Food Spun Soy Protein
Our favorite food and flavor academic Nadia Berenstein is back at it, this time exploring the bizarre history of spun soy, a “future food” that emerged in the 1930’s from Ford Motor Company’s research labs deep in Dearborn Michigan.


Rose Stays in the Shade
A shady history of drinking diluted red wine (the original rose) and a look at the unsavory past of our favorite summer drink. No shade.


Cheers to Our Favorite Astrophysicist
It’s no secret that we’ll take any excuse to write about Neil deGrasse Tyson, America’s favorite astrophysicist and director of the Hayden Planetarium. Asheville Brewing Company, a microbrewery in North Carolina, has created Bier LemonGrass Tyson, combining the scientist’s favorite style of beer with Galaxy hops for a taste that’s out of this world. (Sorry, we just couldn’t help slipping in a Friday pun.)